Carnitas on the healthy side
This delicious dish of carnitas on the healthy side is my version of carnitas without all the added saturated fat. We are eliminiating added fat but NOT skimping on the flavor. If you prefer a crispy carnitas, after meat is fully cooked, this can be pan fried in the sauce it cooks in. Or add a little bit of avocado oil for extra crisp.
Ingredients
- 3 lbs. Pork Shoulder or Pork Butt Bone in
- 2 Tbsp oil
- 1/2 Tbsp Garlic salt
- 1/2 Tbsp Black Pepper
- 1/2 Tbsp Pappys Seasoning
- 1 Tbsp Chili Powder
- 1 Tbsp Cumin
- 1 Tbsp Oregano, dried
- 1 Lime, juiced
- 1 Roasted Jalapeno, sliced
- 2 Garlic cloves, minced
- 1 Cup Chicken broth
Instructions
- Roast Jalapeno over flame, or under broiler until charred on both sides. Set aside.
- Trim excess fat from pork. Using a dutch oven or big stock pot, add oil to pan and place on medium to high heat. In a small bowl, add the 1/2 Tbsp garlic salt, black pepper and pappys together. Mix well. Rub all over both sides of pork roast.
- Place pork roast in pot and sear until brown and crispy on both sides of roast. A few minutes on each side. Lower the flame. Add the remaining ingredients into stock pot and bring to a boil, then reduce flame and simmer for 2-3 hours until the meat falls off the bone. This can also be covered, and placed in a 400F oven for 3 hours until meat falls off bone .
- Once carnitas is cooked, and shredded. If you desire a crispy texture, pan fry in the juice the meat cooked in or add some avocado oil to a pan for a little crisp.